ArticleFoods (Basel, Switzerland)2024
Process Optimization for Production of Persimmon Wine with Lower Methanol.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed, 9 citations in OpenAlex.
- Effect of jabuticaba (Plinia jaboticaba) extract on mead fermentation by Saccharomyces cerevisiae and volatile composition.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2026Article
- From fruit to wine: impact of fig variety and peeling on fig wine characteristics.NPJ science of food · 2025Article
- Changes in Physicochemical Properties and Antioxidant Activities of Persimmon Wine During Fermentation.Foods (Basel, Switzerland) · 2025Article
- Effects of Different Fermentation and Clarification Methods on the Color, Physicochemical Characteristics, and Aroma Profile of Healthcare Cornus-Kiwifruit Composite Wine.Foods (Basel, Switzerland) · 2025Article
- Physicochemical and Volatile Compounds Analysis of Fruit Wines Fermented withInternational journal of molecular sciences · 2024Article
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
Abstract
Persimmon wine has various nutritional elements and high commercial potential. However, the high content of methanol, which is derived from the fruit's pectin, always hinders persimmon wine production. To reduce the methanol level in the wine, the effects of persimmon cultivar, starter, pectinase, and pretreatment methods were investigated via single-factor and orthogonal experiments. The persimmon cultivar 'MaoKui' was finally used throughout the study owing to its lowest pectin concentration (24.5 g/kg). The best treatment conditions against the persimmon pulp were pectinase (0.04 g/kg) at 30 °C for 4 h, then boiled at 115 °C for 15 min before fermentation started. The optimized fermentation conditions for wine production were pectinase (0.03 g/kg), 250 mg/kg starter (BO213 and SPARK with equal amounts), at 28 °C for 6 d. The obtained wine had 77.7 mg/L methanol and a 68.4% raw juice yield. The fruit wine had 111.4 mg/L methanol and a 90.6 sensory evaluation score. Forty-nine volatile aromas were identified. Ethyl acetate content was the highest, followed by 3-methyl-1-butanol, 2,3-butanediol, and lactate ethyl ester. The persimmon wine had a unique style with transparent color, elegant aroma, and pure taste.
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